Green chili!

green chili, originally uploaded by cabanagirl.

Around Thanksgiving my daughter's family and I went up to Winterpark Colorado for a playday in the snow. With a ravenous appetite we stopped in for lunch at a soup restaurant. I ordered the green chili remembering how much I enjoyed it last time I had it which was probably over 10 years ago. An old boyfriend of mine (who grew up in Denver) taught me how to make this famous regional dish. Last week revisiting my family for Christmas we decided to make it again. The essential ingredients are 1) a whole (organic) chicken poached then torn apart and the cooked meat put back in the chili. 2) green chilis, use whatever is available. We have fresh chilis all year round in California but choose from Anaheim and Poblano for flavor; Jalepeno or Serrano for heat....canned if you cannot find any fresh. but always green; 3) tomatillos if you can find them 4) any other "green" vegetables you have 5) white beans or pasta to hearty up the mix. Garnish with sour cream; avocado, tomatoes (or salsa) chips, lime wedges and cilantro.
This is a fresh flavorful and hearty soup..good for cold winter days and nights or warm January days like the 75 degree day we're having in Orange County today.

Method:

In a deep soup pot, wide enough for a whole chicken, place 1 onion (cut up), 4 garlic cloves, 1 bay leaf and 3-4 sprigs of fresh thyme. Place the washed whole chicken in the pot and cover with water to the level of 1 inch above the chicken. Bring to a boil and then a simmer for 1 hour, skimming off any "foam" that may rise to the top. After an hour remove the chicken to cool (in Denver we simply put it outside in the snow....that worked quickly) Remove the bay leaf and any remnants of herbs. Reserve the chicken stock. It will be the liquid for your soup.
In a soup pot place olive oil and saute another onion ( I also added 3 leeks), 4 cloves of garlic, celery and fresh chilis until tender. Add at least 1 quart of your freshly made stock. Add uncooked pasta, tomatillos and any other green vegetables and bring to a simmer. Add cooled chicken which has been torn apart into bite size pieces and any fully cooked beans that you want to add.
When everything is an even temperature season as you like it.

Serve with:
sour cream or Greek unflavored yogurt

lime wedges

cilantro
avocado
tomatoes (yellow or green) ok red is ok too. or salsa (Ryan make your own!)
tortilla chips

and a white cheese

Margaritas or beer may be essential
Ole! and Bon Appetit